Quarlow made me a jerky board that is pretty nice and my Son sent
me some Jerky seasoning by Zach's.
(http://i1109.photobucket.com/albums/h440/halfcajun/Jerky%20Sheets/SDC13292.jpg)
Had 4 lbs of leaned out Chuck (No Fat). Took some butcher paper to
help lift the Jerky off the board.
(http://i1109.photobucket.com/albums/h440/halfcajun/Jerky%20Sheets/SDC13297.jpg)
1lb of South West
(http://i1109.photobucket.com/albums/h440/halfcajun/Jerky%20Sheets/SDC13294.jpg)
1lb of Original
(http://i1109.photobucket.com/albums/h440/halfcajun/Jerky%20Sheets/SDC13296.jpg)
2 lbs of Old Fashion Pepper
(http://i1109.photobucket.com/albums/h440/halfcajun/Jerky%20Sheets/SDC13295.jpg)
Set up the PID for 1 hr at 120*, 2 1/2 hrs at 140* with smoke,
2 hrs at 150* and then 165* till done. Using Apple Wood today.
(http://i1109.photobucket.com/albums/h440/halfcajun/Jerky%20Sheets/SDC13298.jpg)
Do you cut those big sheets of meat half way thru or when done all the way?
Quote from: SiFumar on October 08, 2011, 01:58:18 PM
Do you cut those big sheets of meat half way thru or when done all the way?
Huh? ;D
The plan is to eat the whole sheet. ;D J/K
I will cut strips after it has finished cooking.
Lol...don't think I didn't think of that! Tks for info.
What r u goin' to cover up with 'em jerky sheets? ;D
Looks less labor intensive than what I went through this morning....lol. Did you just form GB like that after mixing in spices?
Quote from: northof60girl on October 08, 2011, 02:39:01 PM
Looks less labor intensive than what I went through this morning....lol. Did you just form GB like that after mixing in spices?
I put it on the jerky board show and rolled it out with a rollin pin
and lifted the butcher paper off and transferred it a Bradley rack.
The jerky board has two side and one is a little thicker than the
other. This is the thinnest side.
Whats the thickness of the sheets you got there. Looks great.
The board is 1/4" on the thin side and 3/8" on the thick side.
Good idea CRG, cant wait to see the Finally :)
Sure looks a lot easier then mine. I still use muscle meat. But all this ground jerky has me wondering and I may try. When done are these brittle or tough. I kinda of like the chew factor of muscle meat. My wife would probably like it less tough. Also wondering why most of you use mixes rather then own recipes? I'm not down playing any thing just curious. I can also see were that board could make a clean quick time of it.
Good looking Jerky.
I read an article recently in a Cabelas magazine about ground jerky versus sliced jerky.
Parts of it said:
Quickest from field to food - Ground
Old Fashion pull when you bite - Sliced
Most efficient use of your venison - Ground
Less likely to over cook - Sliced
More Flavor - Ground
I really don't do a lot of Jerky and using up the mixes
I have are a must before I start mixing my own.
After the smoke was over I turn on the draft fan.
(http://i1109.photobucket.com/albums/h440/halfcajun/Jerky%20Sheets/SDC13304.jpg)
Starting to get a little change in color.
(http://i1109.photobucket.com/albums/h440/halfcajun/Jerky%20Sheets/SDC13305.jpg)
Lookin good Mister!!! I never heard of a Cabelas magazine :o
Quote from: Keymaster on October 08, 2011, 06:07:06 PM
Lookin good Mister!!! I never heard of a Cabelas magazine :o
;D Sorry! It was a LEM! Thanks for the catch.
the jerky is looking good Sonny
You're an inspiration Sonny! ;)
He certainly is and I never even thought to use the board for GB jerky like that. You really think outside the box. I have to make 2 more boards. One for my brother and one for myself. I need to see how my boards actually work as I have never even tried one out yet. Very nice Sonny.
Is it finished yet?
CR first you are doing it something like I do my jerky. I could give you a few suggestions. When you roll the meat out use some plastic wrap on it and use the roller on top of the plastic wrap. Sprinkle a little powdered sugar on the plastic and it keeps it from sticking to the roller. I use a stainless roller that spans the strips and the sheets come out with the exact thickness. I then score the sheets with a plastic channel that leaves the stick groves in the meat. I press the plastic channel right through the plastic wrap. I then pull the plastic wrap off of the meat strips and put it into the smoker. After the meat gels I then use a plastic knife to finish the cuts through the strips. If you separate it into strips while it is smoking it will dry more evenly.
Kc
I used a wooden roller and hit the meat with a light
spray of Olive oil and it was No Stick.
It is taking awhile to dry but I am only at 160*.
Quote from: pikeman_95 on October 08, 2011, 09:03:17 PM
CR first you are doing it something like I do my jerky. I could give you a few suggestions. When you roll the meat out use some plastic wrap on it and use the roller on top of the plastic wrap. Sprinkle a little powdered sugar on the plastic and it keeps it from sticking to the roller. I use a stainless roller that spans the strips and the sheets come out with the exact thickness. I then score the sheets with a plastic channel that leaves the stick groves in the meat. I press the plastic channel right through the plastic wrap. I then pull the plastic wrap off of the meat strips and put it into the smoker. After the meat gels I then use a plastic knife to finish the cuts through the strips. If you separate it into strips while it is smoking it will dry more evenly.
Kc
This is what's great about this forum.....tips about how others do things!
I took Kirby's advise and went ahead and cut them into strips.
I would say they are 70 to 80% done. Geez.
No finished pictures?
Quote from: SiFumar on October 09, 2011, 05:08:07 PM
No finished pictures?
Thanks for the reminder, Yes I do.
These things took for ever to finish drying out cause of the thickness of the meat.
Guess I won't use a whole muscle jerky board to make Ground beef jerky again. ;D
The jerky is actually very good. Nice flavor and a nice "tear" to it. I might would have
liked a little more seasoning, but they don't suck.
(http://i1109.photobucket.com/albums/h440/halfcajun/Jerky%20Sheets/SDC13307.jpg)
(http://i1109.photobucket.com/albums/h440/halfcajun/Jerky%20Sheets/SDC13306.jpg)
Very nice looking jerky.
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Looks killer sonny!!!!
Looks great! Thanks for posting!
Looks Great! Have to try it that way. Whats the difference between a whole muscle board and a ground Beef one?
Dang Sonny - that really turned out good!
Awesome!!
Those look great Sonny! :D
Thanks all, it was a Fun thing to do.
Jerky shims! They do look good..
Nice going Sonny. I need to make some jerky soon.
SONNY
Very nice
Outstanding!!!
SamuelG
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